Homemade Candy Apples

Directions

1. 1

   Wash and thoroughly dry the apples. Remove stems and firmly insert 1 or 2 wooden sticks into each apple so they hold securely.

2. 2

   Lightly grease a baking sheet or aluminium tray with a thin coat of neutral oil and set aside within easy reach.

3. 3

   Combine sugar, water, vinegar and red food coloring in a heavy-bottomed saucepan. Do not stir with a spoon — swirl the pan gently instead to avoid crystallization.

4. 4

   Bring to a boil over high heat, then reduce to medium. Cook undisturbed for about 25 minutes until the syrup reaches the hard-crack stage (149–154 °C / 300–310 °F).

5. 5

   To test readiness, dip a stick tip into the syrup and drop a small amount onto the greased tray. After a few seconds, press it with your finger — if it snaps with a crisp sound, the caramel is ready.

6. 6

   Remove from heat immediately. Dip each apple, twisting to coat evenly, let excess drip off for a few seconds, then place on the greased tray.

7. 7

   Work quickly as the caramel sets fast. Allow to cool completely at room temperature before serving.